Korean Chicken Jook with Mushrooms

Place the bone-in chicken thighs in a large heavy pot before turning on the heat.

Add the diced vegetables, minced garlic, mushrooms, Serrano pepper, and half of the green onions over the chicken.

Pour in the chicken bone broth, then add 6 cups of water. Set the pot over medium-high heat and bring the mixture to a boil.

Season with salt, soup soy sauce, chicken bouillon powder, MSG, and black pepper. Stir gently so the seasonings dissolve into the broth.

Cover the pot, reduce the heat as needed to maintain a steady simmer, and cook for about 1 hour, or until the chicken is fully cooked and tender.

Transfer the chicken thighs to a plate. Remove and discard the skin and bones, then shred the meat into bite-size pieces.

Return the shredded chicken to the pot and stir it back into the broth and vegetables.

Add about 6 cups of cooked rice and the reserved green onions. Stir well to break up the rice and distribute it evenly.

Simmer over medium to medium-high heat, stirring often, until the rice breaks down slightly and the porridge thickens to your liking. Taste and adjust with more soy sauce, salt, or pepper before serving.